Thursday, January 27, 2011

Coconut Pancakes

Decadent doesn’t accurately describe these pancakes! Fluffy, light and so full of coconut goodness. It was the perfect breakfast to eat on this snowy winter morning.

Helpful to know: Coconut milk naturally separates, so be certain to remove any of the coconut that has become solid at the bottom of the can. I used finely shredded, reduced fat, unsweetened organic coconut. Shredded coconut can be found in the baking isle of grocery stores nationwide. I recommend that you use an aluminum-free baking powder such as Rumford.

2 eggs, room temperature

2 tablespoons sugar

2 tablespoons canola oil, plus extra for pan

One 14-ounce can coconut milk

1 cup unsweetened shredded coconut, plus extra to garnish pancakes

In a large bowl, (or the bowl of a stand mixer) beat the eggs until well combined, add sugar and canola oil, beat until light and fluffy. Add coconut milk and beat until well combined. Add shredded coconut.

1 cup all-purpose flour

3 teaspoon baking powder

½ teaspoon salt

Butter and syrup

In a small bowl, combine flour with baking powder and salt. Add flour mixture to coconut mixture and combine until fully blended.

In a large skillet, heat about 1 tablespoon canola oil over moderate heat. Spoon or pour about ¼ cup batter per pancake into skillet; a large skillet should cook approximately 3 at a time. Cook pancakes for 1-2 minutes per side or until golden brown. Serve immediately with butter, syrup and shredded coconut. Yield: 14-16 pancakes.